Really good pumpkin bread
5.0 from 1 reviews
Author: Jen: inspired by Cooks Illustrated Oct 2012 issue
Recipe inspired by Cooks Illustrated: Lan Lam's recipe for pumpkin bread
  • 2 cups white flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 (15oz) can of organic unsweetened pumpkin puree
  • 1 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1 C granulated sugar
  • 1 C packed light brown sugar
  • 1/2 C vegetable oil (I used grapeseed)
  • 4 oz (1/2 traditional package) low fat cream cheese - room temperature and cut into small cubes
  • 4 large eggs
  • 1/4 C buttermilk
  • 1 C unsweetened chocolate chips
  • OPTIONAL: Confectioners sugar for topping
  1. Adjust the oven rack to the middle position and heat oven to 350 degrees.
  2. Grease 2 8.5x4.5 inch loaf pans.
  3. Whisk flour baking powder and baking soda together in a bowl.
  4. In a large skillet, mix the pumpkin puree, spices (salt, cinnamon, nutmeg, ginger, cloves) over medium heat. Cook mixture until reduced to 1 1/2 cups (about 6-8 minutes, stirring constantly.)
  5. Remove from heat and stir in sugar, brown sugar, oil and cream cheese until combined.
  6. Let stand for 5 minutes. Then whisk mixture until cream cheese is incorporated.
  7. In a small bowl, whisk together eggs and buttermilk. Add to pumpkin.
  8. Fold flour mixture into pumpkin mixture until combined. Fold in chocolate chips.
  9. Pour batter, evenly, into prepared pans.
  10. Bake until toothpick comes out clean, when inserted in the middle of the loaf. About 40-55 minutes.
  11. Let cool in bread pans for 20 minutes, on a wire rack. Remove bread from pans and let them cool for 1 1/2 hours. Top with powdered sugar if you'd like. And enjoy!
Recipe by Wine and a Spoon at